Lamb ribs soup is a tasty and rich dish. Cooking it is quite simple. Despite the conventional wisdom, the spicy smell of lamb in this case is not felt, but only slightly gives piquancy. In extreme cases, it is easy to mask it with simple tricks, for example, draining the first water from boiling the ribs or using mint as a spice.
Lentil Soup
This recipe contains both garlic and hot pepper. This version of the first course warms perfectly in the cold. If you want a less spicy dish, then you can remove the pepper from the recipe, or reduce its amount. What do you need to make soup according to this recipe? The following ingredients:
- 500 grams of ribs;
- one hot pepper;
- three cloves of garlic;
- three potato tubers;
- one bay leaf;
- two petioles of celery;
- one hundred grams of lentils;
- a tablespoon of tomato paste;
- some vegetable oil;
- a bunch of parsley.
Lamb ribs soup is easy to make. Peeled vegetables. Potatoes are cut into large cubes. Celery is cut obliquely, pepper is cut into two parts. Garlic is peeled, crushed using a press. Parsley finely chopped.
In a pan, heat the oil. The ribs are sent, fried for about four minutes. Celery, garlic, potatoes and peppers are added. Fry for another five minutes. Add a liter of water. After boiling, cook another seven minutes, introduce lentils and bay leaves, after 15 minutes remove from heat. Add parsley and let the lamb ribs soup brew.
Pea soup
Pea soup is often cooked with smoked meats. However, in this embodiment, fresh ribs are used. They are no worse than smoked ones. You can also use smoked paprika as a spice. Then she will add the flavor of the smoke soup. To prepare pea soup from lamb ribs, you need to take:
- a glass of dried peas;
- 400 grams of ribs;
- onion head;
- one carrot;
- three potato tubers;
- one bay leaf;
- 2.5 liters of water;
- spices and salt to taste.
Pour ribs with water, wait for it to boil. After being poured. Fresh water is poured again, ribs are boiled for two hours over low heat. Peas are also soaked for two hours. After the ribs are taken out of the broth, put peas, bay leaf and diced potatoes. Onions and carrots are finely chopped. Lightly fry them in a pan with a little oil, then add them to the soup. Cook until the potatoes are cooked. The ribs are divided into parts. Spread ribs in portioned plates, pour soup. You can also decorate each plate with greens.
Chickpea and Mint Soup
This version of lamb ribs soup is very interesting. It combines a variety of spices. For this first dish with ribs you need to take:
- 800 grams of ribs;
- 150 grams of chickpea;
- 100 grams of carrots;
- the same amount of celery stalk;
- a couple of teaspoons of dried mint;
- two bay leaves;
- clove of garlic;
- some salt;
- half a teaspoon of zira.
The recipe for lamb ribs soup is interesting in its aroma. So, the smell of lamb is easily interrupted by mint and zira. Chickpea quite successfully replaces peas. In general, lamb is best combined with legumes. And the ribs in this case give a wonderful broth.
Lamb ribs soup: recipe with photo
To start, prepare chickpeas. To do this, it is washed with cold water until it becomes transparent. Then fill with clean water so that all beans are covered with it. Leave it like that for the night.
Lamb ribs are cut, washed, and then dried. Fry them on all sides in a pan with a small amount of vegetable oil. Garlic is passed through a press. Celery and carrots are washed, peeled and chopped with cubes.
Fried ribs put in a pan, pour water. When it boils, remove the foam, and reduce the gas. Boil for about thirty minutes, not allowing the broth to escape. Add chickpeas. After boiling again, boil another forty minutes. Put salt and chopped vegetables. boil until they become soft. After adding spices, stir the soup and remove from the stove. Give infuse under the lid.
Before serving, remove the bay leaf. Also, each plate can be decorated with chopped herbs.
A delicious lamb-based soup is easy. Ribs are best suited. They have a bone, for a rich broth, and the meat itself. Legumes, such as chickpeas, peas or lentils, will be an excellent accompaniment for lamb. Also great in this soup are spices and various herbs.